I like to think Im a decent cook. That requires me to like only the best tasting items (that means Im picky). =^)
Im big on texture, dont like a lot of fruit because its too mushy. Hard crunchy fruits, nuts, etc. are what I like. For veggies, Ive never been a real huge fan. Eating low carb has actually gotten me to eat more veggies than ever before. Or so I thought… My wife, the sneak that she is, has been steaming zucchini, mashing it and putting it into our food for the last decade. Little did the kids or I know. Never even tasted it.
Cauliflower can smell terrible, but once boiled, it can take on any taste you can think of. I use it for faux mashes potatoes, spanish rice, white rice, etc. Also, everything has to be aldente otherwise mushy and bitter becomes the worst.
As for food management, I have been low carbing for about 7 months now and have made everything from LC pizza and calzones to LC Thanksgiving stuffing. I take a lot of food recipes that I like (great one is Betty Crockers big red cir. 1960s) and adjust them to be low carb. I went over to my local restaurant supply store the other day and picked up some Belgium blocks of chocolate and coacoa butter, went home and made LC chocolate chips. I get pitas and flatbread from Josephs middle eastern co. (via netrition.com) and use those for a lot. They work for pizza dough, burger buns, sandwiches, etc. and are 7 carbs a pita to boot! There is a ton I can cook as well with LC flours.
About the hardest time I have is with eating out. Its hard to have a meal high in fat and low in protein / carbs, when the world geared towards high carb, low fat. Ive found my hot spots though.